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Eat the filled mochi the day they’re made, or cover and store in the refrigerator for 1 day. Set on the parchment-lined baking sheet with the seam on the bottom. Use your fingers to evenly stretch the mochi dough up and around the filling without squishing it, pinching the dough shut at the top to seal it, and then gently rolling the mochi between your hands to form a rounded shape. Roll a scant tablespoon of bean paste between your hands to form a ball and place it in the center of the rolled-out dough piece. Also known as glutinous rice or sweet rice, sticky rice is used in a lot of Asian desserts and dishes. Use potato starch liberally to keep the dough from sticking to your work surface, the rolling pin or your fingers. However, the red bean itself actually isn’t sweet, and is usually combined with sugar and turned into red bean paste. (If eating plain, or as an ice cream topping, cut into 40 to 50 smaller pieces.) One at a time, use a rolling pin to roll a piece of mochi dough into a thick, flat disk about 2 inches by 2 inches. If the temperature is low, the glutinous rice can absorb too much oil, so that the pie will break into pieces. If the temperature it too high, the pie will be burnt immediately and it’s inner remains raw. The key to this glutinous rice Pie is to control the temperature of frying.

Judy’s family used to call them maqi for short. Or, as in this recipe, put in some extra time and wrap the sticky dough around a simple red bean filling to make daifuku. They are made with a sticky rice flour dough, filled with a sweet paste, rolled in sesame seeds, and fried until crispy on the outside, but still soft and chewy on the inside.

Made with spicy Andouille sausage, it’s smoky, sweet, and tangy.

Chop up the cooled mochi and toss it in roasted soybean flour, and it's ready to go as a sweet snack or ice cream topping. Red Beans and Rice You’d better be hungry for this meaty stew. Ingredient: Red Bean, Cooking Oil, Sugar. And when you make it yourself (which takes about 10 minutes), you can really enjoy it fresh, at the peak of its textural pleasures. Storage: Keep in a cool and dry place.Once open, please finish within 2 days. Nothing compares to the texture of fresh mochi, the sweet, delightfully chewy Japanese rice dough.